Italian Cherry Pound Cake with Sour Cream

Instructions:

1. Preheat your oven to 325°F (163°C). Grease the Bundt pan thoroughly using butter or baking spray.
2. Beat the softened butter and granulated sugar on medium-high speed for 3 minutes until the mixture is pale and fluffy.
3. Add eggs one at a time, beating well after each addition to ensure a stable emulsion.
4. Whisk together the 375g of flour, baking powder, and salt in a separate bowl.
5. Alternately add the dry ingredients and the sour cream to the butter mixture, starting and ending with the flour.
6. Stir in the vanilla and almond extracts. Mix only until combined.
7. Toss the pitted cherries in 2 tbsp of flour until lightly coated.
8. Gently fold the cherries into the batter using a rubber spatula.
9. Pour the batter into the prepared pan and smooth the top.
10. Bake for 70 minutes or until a toothpick inserted into the center comes out clean.
11. Whisk together powdered sugar, cherry juice, and lemon juice to create the glaze; drizzle over the cooled cake.